Roasted Root Vegetables
Serves 8
Time 50 min
This mix of root vegetables combines sweet parsnip and carrots with earthy rutabaga. Thyme and lemon liven up the flavors in this side dish, delicious with any roast meat.
Special Diets:
Ingredients
- 3 cups peeled and sliced parsnips
- 3 cups peeled and sliced carrots
- 3 cups peeled and cut into wedges rutabaga
- 6 fresh thyme sprigs
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt
Method
Preheat the oven to 400°F.
Steam parsnips, carrots and rutabaga over boiling water for 6 minutes, until half cooked.
Alternatively, place vegetables in a microwavable dish with 1/2 inch water, cover loosely with plastic wrap, and microwave for 4 minutes.
Drain vegetables and toss with thyme, olive oil, lemon juice, pepper and salt.
Spread on a rimmed baking sheet and roast for 35 minutes, until browned and tender.
Nutritional Info:
Per serving: 90 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 200mg sodium, 18g carbohydrates (5g dietary fiber, 8g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3 cups peeled and sliced parsnips
- 3 cups peeled and sliced carrots
- 3 cups peeled and cut into wedges rutabaga
- 6 fresh thyme sprigs
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon fine sea salt